Method
Melt sugar in 200ml of water over heat, when dissolved add basil and remove from heat. Blend into a mixer, then add the remaining water, Limoncello or lemon juice and stir well.
Allow cooling first, then place into the fridge for 2hrs or till chilled.
Add liquid into an ice cream churner till set, or place into the freezer until set, if freezing sorbet in the freezer make sure to stir mixture well with a fork every 30min in the 1st hr, then every 15min till set. Remove from freezer 15min before serving.
Bring oil to 180c then fry basil leaves for 5-10 sec till crispy, remove an place on paper towel.
To serve, scoop 1 or more into a wide & low glass or bowl, sprinkle biscuit crumble over the top, the a teaspoon of jam and garnish with fried basil and dust with icing sugar.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Melt sugar in 200ml of water over heat, when dissolved add basil and remove from heat. Blend into a mixer, then add the remaining water, Limoncello or lemon juice and stir well.
Allow cooling first, then place into the fridge for 2hrs or till chilled.
Add liquid into an ice cream churner till set, or place into the freezer until set, if freezing sorbet in the freezer make sure to stir mixture well with a fork every 30min in the 1st hr, then every 15min till set. Remove from freezer 15min before serving.
Bring oil to 180c then fry basil leaves for 5-10 sec till crispy, remove an place on paper towel.
To serve, scoop 1 or more into a wide & low glass or bowl, sprinkle biscuit crumble over the top, the a teaspoon of jam and garnish with fried basil and dust with icing sugar.
